Cinnamon Donuts with Vanilla Glaze


But not fried! Baked in my favorite baking tool – the donut pan 🙂

Making donuts was the perfect way to celebrate Friday as National Donut Day! Seriously, how can you not celebrate a holiday like that?

AND, I needed something yummy to distract from my various aches and pains. After a 2 month break from gymnastics to let my back get better, I’m finally working my way back! Unfortunately, even though I exercised during the break, I’ve still been super sore these last few days. Basically, gymnastics uses every single muscle in your body, so I’ve been feeling sore everywhere, including some places I didn’t even think muscle existed. It’s definitely pretty weird.

Speaking of tons of fun, guess what else was super fun? SAT Subject Tests on Saturday. I had to be right back at school, at 7:30 – 11:00 in the morning, to take tests in Math and US History. Even thought the tests themselves weren’t exactly enjoyable, it feels great to have them over with.

Now I can really sit back and enjoy the donuts!

They’re an extra special treat around here because we never have donuts. We’re talking once or twice a year here.

Plus, these donuts are fantastic. The nutmeg adds a really nice flavor, and the glaze on top gives them that classic donut taste. And, they’re baked. Super awesome.

Go. Make some. Now.

Cinnamon Donuts with Vanilla Glaze

Donut recipe adapted from King Arthur Flour

Makes about 18 donuts

For the donuts:

8 ounces of pastry flour

7 ounces of sugar

2 teaspoons of baking powder

1/4 teaspoon of nutmeg

1/2 teaspoon salt

2 teaspoons of cinnamon

4 eggs

1/4 of either buttermilk, sour cream, or plain or vanilla yogurt

2 1/2 ounces of vegetable oil

Preheat the oven to 375 F. Spray a donut pan with non-stick spray. If it’s silicon, place it on a baking tray, if it’s metal, you’re good to go.

Sift the dry ingredients into a bowl and whisk to combine. Set aside.

In a separate bowl, whisk the eggs, buttermilk/sour cream/yogurt, and vegetable oil until foamy. Pour the wet mixture into the bowl with the dry ingredients. Mix until just combined.

Use a mini ice cream scoop or a pastry bag to fill up the donut circles on the pan. Bake for  12 minutes. Remove and let cool for a few minutes. Place on a wire rack to finish cooling. Meanwhile, start the glaze.

For the glaze:

1 cup of powdered sugar, sifted

2 tablespoons of milk

1 teaspoon of vanilla extract

In a bowl, whisk the ingredients together until they form a smooth mixture.

If the donuts bubble over the top, use a corer to create an open center. Dip the top of a donut in the glaze, then remove and place it back on the rack, glaze side up to harden. Repeat with all the donuts, let the glaze harden for a few minutes, then enjoy!

I love donuts 🙂




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